1tsp.instant coffee dissolved in 1/4 cup boiling water
6Tbsp.unsalted butter or margarinecut into 8 pieces, chilled
Sliced almonds for garnish
Instructions
Combine Ricotta, sugar, sherry and extract in bowl of food processor; process 21/2 minutes until silky. Fold in dried fruit, 1/4 cup chopped almonds and 1/4 cup chocolate chips; set aside.
Cut pound cake in half horizontally using sharp serrated knife. Cut each half again horizontally. Place pound cake on serving platter. Spread one-third Ricotta mixture evenly over cake. Repeat procedure twice. Top with remaining cake layer; press lightly to compact layers. Cover with plastic wrap; chill at least 2 hours.
Meanwhile, heat remaining chocolate chips and coffee in top of double boiler over hot, not boiling, water. Stir constantly until chocolate is melted. Add butter pieces, one by one, stirring constantly, until all butter is added and melted. Remove from heat; chill to spreading consistency, about 2 hours. Spread top and sides of cake with chocolate frosting. Garnish sides of cake by pressing sliced almonds into the frosting.
Notes
It’s best to refrigerate the pound cake first to make it easier to slice. Calorie count based off of using my homemade pound cake.